We have archeological evidence of the existence of bread dating as far back as 8,000 BCE. Our Stone Age ancestors stored grains, and the kernels would sometimes begin to germinate and produce sprouts. The foragers could not afford to dispose of these sprouted seeds, so they ground them into flour for baking along with the ungerminated grains. They baked flatbreads out of ancient cereals such as barley, spelt, sorghum, maize, einkorn, farro, millet, rice, and amaranth.
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